Simple Shredded Brussel Sprouts

After a fun morning cheering on our school’s cross country team, I’m sitting here on the couch typing. And loving it.

At first I was a little hesitant…a gorgeous fall day, no plans until the afternoon, I should go running.

Or be outside.

But a part of me really wanted to work on my lil corner of the internet…

…so I made an unexpected decision and did exactly what I wanted to. My little blog. My little hobby. Just me and my laptop on the couch, with the windows open giving way to a perfect fall breeze.

This new recipe for shredded brussel sprouts is one that I made a few weeks back but have been having a hard time finding an opportunity to share these with you these past few weeks. Because, just like you’ve all followed my journey in finding a healthy balance in the kitchen, I’m also doing the same in my everyday life…balancing work, friends, family, blog, gym, every little life detail. I can’t do it all in a day, so I’ve been taking some time to find a new routine, some balance, and making it all work.

…so if that means a Saturday afternoon on the couch enjoying ESJ and a perfect fall breeze to share a delicious side dish recipe and find some balance, I’d consider that a win!

XO

{Are you on social media? Tag pictures of your favorite ESJ recipes using #EverydaySarahJane I’d love to see and share what you’re making!! XO}

Ingredients

1 Lb brussel sprouts, washed and trimmed

1 Tablespoon garlic ghee

1/2 Yellow onion, chopped

1 Large garlic clove, minced

Salt and pepper, to taste

Red pepper flakes

1 Teaspoon lemon juice

Directions

Place brussel sprouts in a food processor and pulse until shredded. {If you do not have a food processor, you can thinly cut them by hand!}

In a large pan over medium heat, melt the ghee. Sauté the onions until they’re translucent; about 5 minutes. Add a pinch of salt and pepper.

Add brussel sprouts and garlic. Stir to combine and cook until the sprouts have softened with brown edges, 5 – 10 minutes.